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Pesto & tomato gnocchi

Pesto & tomato gnocchi


Homemade cashew and almond pesto ramps up the flavour

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    2657kj 636kcal
  • Fat
    High 53%
  • Saturates
    Low 16%
  • Sugar
    Low 5%
  • Salt
    Med 22%

% of adult’s reference intake | Carbohydrates per serving : 63g

Bring Co-op to your front door

Big Bag Option


  • 2 x 25g packs basil
  • 30g Co-op cashew nuts
  • 30g Co-op whole almonds
  • 2 garlic cloves
  • Zest and juice of 1 lemon
  • 120ml rapeseed oil
  • 2 x 400g packs Co-op gnocchi
  • 330g pack Co-op cherry tomatoes, halved


  1. Set aside a handful of basil leaves to garnish
  2. Put the rest in a food processor, along with the nuts, garlic, lemon juice and oil
  3. Blitz to make a rough pesto, then gradually add 50ml cold water, mixing after every addition, until incorporated
  4. Cook the gnocchi in a pan of boiling water according to the pack instructions, then drain and return to the pan
  5. Stir in the pesto and warm through for 1-2 mins over a low heat
  6. Add a little oil to loosen if it becomes too thick
  7. Add the cherry tomatoes and cook for a further minute
  8. Season, then serve topped with the remaining basil and lemon zest

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